Preheat oven to 350 degrees F. Line a 9x13 inch baking pan with parchment paper and spray with cooking spray.
Make the almond cake. Cream together ½ cup softened butter with 1 cup granulated sugar until light and fluffy, about 3 minutes. Add 2 eggs, 1 teaspoon vanilla extract, ¼ teaspoon almond extract, and ¼ cup Greek yogurt, stirring to combine.
Combine the dry ingredients including 1 ½ cups all-purpose flour, 1 ½ cups almond flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt. Add ⅓ of dry ingredients to the cake batter followed by ½ of the milk. Add another ⅓ of the dry ingredients, followed by the remaining milk, then the remaining dry ingredients.
Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool completely.
Increase the oven temperature to 425 degrees F.
Gently toss the pitted cherries with 2 tablespoon honey, 1 teaspoon cinnamon, ½ teaspoon cardamom, a pinch of nutmeg, and ½ teaspoon vanilla extract. Spread the cherries on a baking sheet and roast for 30 minutes or until softened. Cool completely.
Make the cream cheese frosting. Beat together ½ cup softened butter with 8 ounces cream cheese until well combined. Add 3 cups powdered sugar and 2 teaspoon vanilla extract and beat until creamy.
Spread the cream cheese frosting on the almond cake and top with roasted cherries. Top with sliced almonds.